Beef Barley Soup

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1 tablespoon extra-virgin olive oil

1/2 pound stew beef, cut into 1/2-inch pieces

1 medium-size yellow onion, coarsely chopped

2 medium carrots, cut into 1/4-inch coins

1 medium garlic clove, finely minced

6 cups Beef Stock, or low-sodium canned

1/4 cup barley, rinsed

2 teaspoons coarsely chopped fresh thyme

Parsley, for garnish

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